Tickled Pink Brisket with Roasted Beetroot and Onions

Ingredients

• 2 and 1/2 kilograms (5 and 1/2 pounds) pickled brisket or hump, washed well
• 4 bay leaves
• 5 large onions, halved and sliced into semicircles
• 3 tablespoons canola oil
• 1/2 cup brown sugar
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic (optional)
• 1 heaping teaspoon raw or bottled horseradish, such as Manischewitz
• 1 cup red wine, such as Tuscanini Red Cooking Wine
• 1/2 cup tomato purée
• 1 tablespoon crushed peppercorns
• 3 tablespoons smooth apricot jam
• 5 medium to large beetroot, boiled until cooked through, then peeled